Jollof Chicken & Rice

• Chicken thigh(600 g)
• Steamed Rice(300 g)
• Onion(1)
• Bell pepper(2)
• Garlic(4 cloves)
• Tomato(2)
• Tomato paste(2 tbsp)
• Chicken Broth(700 ml)
• Rapeseed Oil(3 tbsp)
• Thyme(1 tsp)
• Curry Powder(1 tsp)
• Smoked paprika(1 tsp)
• Bay leaf(1)
• Anaheim Peppers(1)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Cut {Chicken thigh} into bite-size pieces. Finely chop {Onion}, dice 1 {Bell pepper}, thinly slice the remaining {Bell pepper}, mince {Garlic}, chop {Tomato}, and finely chop {Chili pepper} if using.

   ~12 min

2. 2

   Heat {Vegetable oil} in a large deep skillet or pot over medium-high heat. Add the {Chicken thigh}, season with half the {Salt} and the {Black pepper}, and cook until lightly golden at the edges but not fully cooked through, about 5 minutes. Transfer to a plate.

   ~5 min

3. 3

   Lower the heat to medium. Add the chopped {Onion}, diced {Bell pepper}, {Garlic}, {Tomato}, and {Chili pepper}. Cook for 5 minutes until softened. Stir in the {Tomato paste}, {Thyme}, {Curry Powder}, and {Smoked paprika}, and cook for 1 minute more until the paste darkens slightly and smells sweet.

   ~6 min

4. 4

   Stir in the {White rice} to coat in the tomato base. Pour in the {Chicken Broth}, add the remaining {Salt} and the {Bay leaf}, then return the chicken and any juices to the pan. Bring to a gentle boil.

   ~3 min

5. 5

   Cover, reduce the heat to low, and simmer for 18 minutes until the rice is tender and most of the liquid is absorbed.

   ~18 min

6. 6

   Scatter the sliced {Bell pepper} over the top, cover again, and let the pan rest off the heat for 2 minutes. Fluff the rice, toss everything together so the chicken and peppers are evenly mixed through, and serve.

   ~4 min